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Belt-type pastry wrapper shaping method

A kind of pastry and dough technology, applied in the direction of processing dough, dough sheeter/roller/rolling pin, baking, etc., can solve the problems of unstable quality, high processing cost and low efficiency, etc.

Inactive Publication Date: 2015-03-04
YANG JENQ MACHINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] If the process of kneading, filling and forming of the dough is done manually, the efficiency is obviously inefficient, the quality is unstable and the processing cost is high. Therefore, the current food with a high output has been replaced by a machine. Based on this, the development of this R&D engine invented

Method used

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  • Belt-type pastry wrapper shaping method

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Embodiment Construction

[0024] Please refer to Figure 1 to Figure 4 As shown, the belt-type pastry dough shaping method of the present invention is mainly that in addition to being provided with a control panel 11 on the machine platform 1, a pastry extruder 2, a series type beating roller shaping mechanism 3, and a parallel Beating roller shaping mechanism 4, dough thickness adjusting mechanism 5, stuffing extruding mechanism 6 and stuffing curling mechanism 7.

[0025] The machine table 1 is located below the pastry extruder 2 and the tandem beating roller shaping mechanism 3, and is provided with a front conveyor belt 3A which is driven by the drive motor M1 and moves in a circular motion. The tandem beating roller shaping mechanism 3 is driven by Driven by the motor M2, the power and movement of the tandem beating roller shaping mechanism 3 and the front conveyor belt 3A are set separately, so that the endless chain 31 in the tandem beating roller shaping mechanism 3 is driven when the drive mot...

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Abstract

The invention provides a belt-type pastry wrapper shaping method. A belt-type pastry wrapper extruded by a pastry extruder is successively subjected to shaping by an in-series shaping mechanism, shaping by an in-parallel shaping mechanism and rolling by a thickness rolling mechanism, so that low-medium gluten pastry dough is processed into the pastry wrapper with toughness to supply posterior segment stuffing, curling and cutting operations.

Description

technical field [0001] The invention relates to a belt-type pastry skin shaping method used in food processing and manufacturing, according to which the low- and medium-gluten pastry dough is processed into a tough pastry dough for subsequent filling, curling or cutting operations. Background technique [0002] The production of general pasta cakes is made by adding water and other additives such as eggs, sugar, milk, spices, etc. to the flour to form a dough, and then the whole lump of irregular dough is rolled into a continuous belt by a belt rolling machine. The dough is used for cutting, stuffing, interlayer stacking and final external molding to complete various pastries at the rear end, and then heated and matured in oil pans, steamers or ovens to become edible pastries. [0003] In order to enhance the diversity and taste of the pastry, the above-mentioned dough must be properly kneaded and filled with fillings or interlayers. The forming operation can be done by manu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21C3/02A21C9/08
Inventor 黄正达
Owner YANG JENQ MACHINERY